One Pot Mexican Lentils

mjandhungryman.com

Diana Hendrick Weber

1 tablespoon olive oil

½ medium yellow onion, diced

2 garlic cloves, minced (can use 2 teaspoon garlic powder)

1 cup (165g) diced sweet potatoes (½ inch pieces)

2 teaspoons cumin

1 teaspoon chili powder

1 tablespoon tomato paste

1 cup (195g) brown lentils, rinsed and drained

1 (15 ounce) can no-salt-added black beans

1 (15 ounce) can no-salt-added diced tomatoes

1 cup frozen corn

2 cups broth of choice

cheddar cheese (amount to your liking)

Directions at mjandhungryman.com

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